Makes 4 servings
Prep Time: 7 minutes
Total Time: 20 minutes
A welcome new twist on the standard green salad.
8 cups spring mix (assorted baby salad greens)
1 tablespoon olive oil
1 pound white button or crimini mushrooms, trimmed and quartered
1/2 cup shallot or onion, thinly sliced
1/2 cup red pepper, diced
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/8 teaspoon freshly ground black pepper
2 tablespoons chives, minced
- Divide spring mix among 4 serving plates; set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.
- Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.
Round out with 3 - 4 ounces (cooked) fish, skinless poultry, lean meat or tofu and a baked sweet potato.
Recipe courtesy of the Mushroom Council and mushroominfo.com
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1 Serving
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Calories: 100
Protein: 5g
Carbohydrate: 13g
Dietary Fiber: 3g
Total Fat: 4g
Saturated Fat: 0.5g
Cholesterol: 0mg
Calcium: 80mg
Sodium: 330mg
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